Mother's Day Pancakes

Mother’s Day is sometimes a difficult day for me as my mom passed away 9 years ago, and I am not a mother myself… so there is a distinct lack of celebrating, while many others are. Some years I buy a nice Mother’s Day card and write to her in it. Other years pass more easily, without many tears. Since it was food and cooking that my mamma and I most bonded over, one ritual that remains is to make a nice breakfast.

She loved my pancakes (recipe below). I would make the batter, and she would usually fry them as I prepped fresh fruit and set the table. We had this adorable little Bichon Frise dog growing up named Flúfe (Flúfanogger Frisbee Gilchrist in full). He was a fluff-ball of joy and pure love. Every time we made pancakes, there would be just a tiny bit of batter left at the end, and my mom would make one mini pancake for Flúfe.

Flúfe passed away a year before my mom. I remember the first time we made pancakes after he died. As per the countless times we made pancakes before, there was just enough batter left for “the Flúfe pancake”. She made that tiny pancake, and we both ate it with lots of tears and some giggles at how funny this tradition was. I still often make the Flúfe pancake when there is that little bit extra, and now think of both my dog and my mama.

Today, I’ve got friends who are mothers, mothers-to-be, and parents. I marvel at all they do, and the incredible strength they have. This weekend is a time to celebrate them. Big love to all the mamas and gender non-conforming parents out there.

gluten-free vegan pancakes recipe

Now for that pancake recipe - followed soon by the savoury offering of tofu scramble! These are gluten-free, dairy-free and totally plant-based. They are fluffy and delicious! Enjoy!

Video form here, and written below!


Wet Ingredients:
1 cup oat milk (recipe here!)
1 banana
3 dates
1 tbsp sugar (or maple syrup)
1 tsp vanilla extract
1 tsp nutritional yeast (optional)
1/2 tbsp neutral oil (like grapeseed or sunflower seed)
1 flax egg (1 tbsp ground flax seed + 3 tbsp water, set aside for 10-15 min) - or egg replacer of your choice (see my tips here!)

Dry Ingredients:
3/4 cup gluten-free flour blend (I like Bob’s Red Mill)
1/2 cup gluten-free homemade flour (almond and oat, recipe here!)
1/4 tsp cinnamon
1 tbsp baking powder
pinch of salt

Extra:
coconut oil for frying

Instructions:
1. Prep flax egg and set aside.
2. Mix the dry ingredients.
3. Blend the wet ingredients.
4. Combine wet + dry - don’t over mix - until it is thick but runny. Add more flour and/or oat milk as necessary.
5. Fry over medium high heat in coconut oil.
*PRO TIP: Keep your oven on 180’F with a plate inside, and stack the pancakes in there to keep them warm as you prep the rest!

Pair these with our scrambled tofu (next recipe) for a full plant-based vegan brunch!

vegan brunch plate plant-based breakfast pancakes and scrambled tofu

Enjoy!
 Lots of love to you and your bellies this weekend, and always!


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